Crush the cookies with a rolling pin or use a food processor to break them up into crumbs.

Place the cookie crumbs in a medium bowl.

Melt the butter. (If using Polvorones, you’ll probably only need about 6 tablespoons of butter. If you decide to use graham crackers, you’ll likely use a whole stick of butter.)

Pour the melted butter into the bowl with the cookie crumbs and mix until well blended. In a 9-inch springform pan with 2 & 3/4-inch high sides, press the cookie crumb mixture onto the bottom and 1 inch up the sides.

Refrigerate the crust while preparing the cream cheese filling.

Using an electric mixer, beat the cream cheese in a large bowl until fluffy.

Measure out 1 cup sour cream and pour into the bowl with the whipped cream cheese.